Friday, November 24, 2017

shepherd's pie


 Shepherd's Pie
  • 1 onion, diced
  • 1 lb. ground beef
  • 1 1/2 cups peas
  • 10 3/4 oz. cream of mushroom soup
  • 1 cup corn
  • 4 potatoes, peeled and cubed
  • 1/4 cup milk
  • 1 T. butter
  • salt, pepper, and rosemary to taste
  • shredded cheddar cheese or Velveeta slices to top

In a skillet over medium heat, brown beef and onion; drain.  Add peas, soup, corn, and rosemary; combine and pour into greased 8"x8" baking pan.  Place potatoes in a saucepan and cover with water.  Boil over medium-high heat until tender, about 10 minutes.  Drain; add milk, butter, and seasonings to pan.  Mash potatoes and spread over beef mixture.  Bake, covered, at 350 degrees for 30 minutes.  Sprinkle with cheese and bake, uncovered, another 5 minutes or until cheese has melted.  Serves 4.

Note: For this post, I used shredded Cheddar cheese, but my husband and I both agree that Velveeta is our hands-down favorite topping.  You can find Velveeta slices alongside other sliced cheese in your local grocery store.

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